Enjoy this vegetarian wonder with crusty bread for maximum deliciousness! Make a large batch and freeze in individual portions for a quick lunch or dinner.

Ingredients

2 Tbsp olive oil

1 onion, finely chopped

1 large carrot, peeled, finely diced

2 Tbsp tomato paste

1 tsp ground cumin

2 x 400 g canned crushed tomatoes

400 g canned chickpeas, drained, rinsed

1 litre vegetable stock

1 large zucchini, finely chopped

½ cup risoni

salt and cracked black pepper, to taste

Method

Heat oil in a large saucepan over a medium heat. Add onion and carrot. Cook, stirring occasionally, until soft. Add paste and cumin. Cook, stirring, for 1 minute.

Add tomatoes, chickpeas and stock. Bring to boil. Simmer, stirring occasionally, for 10 minutes. Add zucchini and risoni. Simmer, stirring occasionally, for a further 10 minutes, or until risoni is tender. Season with salt and pepper.